Meals Matter

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Contributed By: cherylgraham
The Hunting & Fishing Library-Dressing & Cooking Wild Game

This is a good "company" dish. Once the meat is in the oven, you are free to enjoy your guests. The finished steaks are very attractive, with a slightly barbecued appearance.

Ingredients

2 to 3 pounds Boneless Venison steaks, 1" thick

1/2 cup Flour

2 teaspoons Salt

1/4 teaspoon Pepper

1 to 2 tablespoons Butter or margarine

2 to 3 tablespoons Olive oil or vegetable oil

3 tablespoons Onion, finely chopped

1 teaspoon Brown sugar per steak

1 teaspoon Catsup per steak

1 Small sprinkle of basil per steak

1 tablespoon Butter or margarine, cut up

1/4 cup Venison stock or beef broth

Preparation

Heat oven to 350 degrees. Trim meat; cut into serving sized pieces. Pound to 1/2" thickness with meal mallet.

On a sheet of waxed paper, mix flour, salt and pepper. Dip steaks in flou mixture, turning to coat.

In large skillet, melt 1 tablepoon of butter in 2 tablespoons of oil over medium-high heat. Add coated steaks; brown on both sides. Fry in two batches if necessary, adding additional butter and oil.

Arrange browned steaks in 12X8-inch baking pan. Sprinkle with onion. Top each steak with 1 teaspoon packed brown sugar and 1 teaspoon catsup. Sprinkle lightly with basil. Dot the meat in the pan with 1 tablespoon of cut up butter.

Add stock to drippings in skillet. Cook over medium heat for about 1 minute, stirring to loosen any browned bits. Add to baking pan. Cover the pan with aluminum foil.

Bake for about 45 minutes. Remove foil. If meat appears dry, add a small amount of stock or water to pan. Bake until browned on top, about 15 minutes longer.

Cook's Notes

We love this recipe! Do yourself a favor and be sure the steaks are good sized. If you use smaller steaks it takes FOREVER to pound, flour, and cook them all. There should be one steak per serving and each one should weigh about 1/2 pound. The steaks definetly need to start out 1" thick. Usually venison is tough if it's that thick but pounding the meat makes it very tender. Starting with thinner steaks and pounding them out makes them too thin. If you don't pound them they turn out a little tough..

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